Carne de puerco con chile verde
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Carne de puerco con chile verde
  Pork    Mexican    Chiles  
Last updated 6/12/2012 12:46:36 AM. Recipe ID 6966. Report a problem with this recipe.
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      Title: Carne de puerco con chile verde
 Categories: Pork, Mexican, New_mexican
      Yield: 8 Servings
 
      3 lb Boneless pork roast
     48 oz Tomatillos, drained &
           -crushed
     16 oz Green chiles; chopped
           -(Ortega mild green)
      5    Garlic cloves; crushed
      1 lg Onion, chopped
    3/4 c  ;Water
           Salt
           Pepper
 
  optional -- your favorite fresh green chiles, chopped or sliced.
  Cilantro if you like it.
  
  Slice up the pork and trim away most of the fat.  Dice both the lean
  meat and the fat into 1/2-inch cubes; set the diced fat aside.
  
  In a heavy pot over a hot flame, cook the lean pork with the water,
  stirring until the water is gone and the meat begins to brown. Add
  onion & garlic, and stir constantly until the onion becomes
  transparent.
  
  Reduce heat to a simmer and add tomatillos & canned chilis (be *sure*
  to drain the tomatillos before crushing; the water they are packed in
  is too salty).
  
  Cover the pot and simmer slowly for about an hour, stirring
  occasionally to prevent sticking.
  
  Meanwhile, render the diced pork fat into cracklings by sauteeing in a
  skillet over medium heat until the pieces are brown and crispy. Drain
  and salt the cracklings and set aside; save the lard for any other
  dish where you want some high-quality cholesterol stuff.
  
  After an hour the chile verde should be pretty juicy but not watery.
  Add a little water if it's too dry. Add salt & pepper to taste, and
  if you want it hotter, add your fresh chiles now. Cover and simmer
  again for at least half an hour.  The longer the better.
  
  To serve, sprinkle with chopped cilantro (if used) and the cracklings.
  Serve with Spanish rice, tortillas, black beans, and ice-cold beer.
  Serves 6 or 8.
 




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Recipe ID 6966 (Apr 03, 2005)

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